I had to squeeze in one last slow cooker recipe this month. People like to use their slow cookers in the winter, but they're perfect for summer too. If you use the slow cooker you won't need to turn on the oven and if you're not using AC then the less heat the better. It is also nice because it allows you to enjoy a great home cooked meal despite a busy summer schedule.
Recipe form Amuse your Bouche.
-1 pound mushrooms, sliced
-1 onion, diced
-1 tbsp butter
-2.5 cups of vegetable broth
-2 tbsp tomato ketchup
-1 tbsp paprika
-1 teas chili powder
-3 cloves garlic, thinly sliced
-4tbsp sour cream (heaped)
-Pasta for serving, optional
|In a large skillet melt the butter and add the onion and mushrooms.|
|Saute for 5-10 minutes or until the onion is softened.|
|Add the mushrooms, vegetable broth, ketchup, spices and sliced garlic to the slow cooker.|
Cook on high for four hours.
|Serve over pasta with a large dollop of sour cream.|
Dave and I both enjoyed this recipe. The mushrooms were full of flavor and the leftover broth was very flavorful. I enjoyed mine served over pasta, Dave liked the broth the best and ate his portion in a bowl with sour cream stirred into the dish. This is a recipe which I will be making again because it was so easy to put together and very enjoyable.